Moti Pulao

Moti Pulao
January 16, 2017 Syed Ariz Hussain

Moti Pulao

Prep Time Cooking Time Total Time
20 mins 20 mins 40 mins

Method :

Mix together boneless chicken, fresh coriander, green chilies, curry leaves, 1 tsp cumin seed and 1 tsp salt. Grind the mixture to a fine mince and refrigerate for 1/2 hour.

Shape the chilled mince into small balls. Return to the refrig­erator.

Heat cooking oil in a pot, fry the ginger, garlic and onions. Add whole garam masala, chicken stock, salt and 1 liter of water to the pot.

Bring to the boil. Add fennel seed and simmer covered for 30 minutes. Strain the liquid and discard any solids.

Pour liquid back into the pot and add chicken meatballs. Cook for 10 minutes. Add the rice. Cook until all liquid evaporates.

Cover the pot and cook on low heat for 15 minutes.


Chicken, boneless : 1/2 kg
Fresh coriander : 1 bunch
Green chilies : 12
Cumin seed : 1 tbsp
Curry leaves : a small handful
Garlic paste : 1 tbsp
Ginger paste : 1 tbsp
Onions : 1, medium, sliced
Fennel seed : 3 tbsp
Whole garam masala : 2 tbsp
Salt : 1 1/2 tbsp
Chicken stock : 1 liter
Rice : 1/2 kg
Eva Cooking Oil  : 1 1/4 cup